Category Archives: Blog

Follow up to our last Corona Virus message: What we are doing, how we are managing, and where we are going.

Like the rest of the world, Greenhead Lobster has been significantly impacted by the COVID-19 public health crisis. We are grateful that all of our employees are in good health and taking every precaution to help them stay that way.

We addressed the pandemic early on in our February 10th blog post, assessing the impact on China, and our continued commitment to our customers and fishermen. At the time we had no idea how far the reach would go, ultimately all the way here to Hancock County.

What we are doing:

Greenhead Lobster is determined to keep all of our employees and fisherman safe during this time, and plan to keep all employees through the crisis and do our best to offer support should our community need it. Our shoreside facility dockworkers in Stonington are maintaining social distancing and working on outside projects only. In Bucksport, we are continuing to operate with limited operations at the plant for 14 days to honor the nationwide self-quarantine. Our 45 employees will have to work in small groups on different schedules until our Director of Food Safety completes a full Operations plan that allows us to honor social distancing and amplify our already rigorous hygiene schedule.

How we are managing:

While many of our restaurant and distributor customers have halted operations for at least two weeks (likely longer), we are doubling down on our commitment to remain open for business. We continue to fulfill orders daily, and provide customers with the highest quality lobster from the clean pure waters of Stonington, Maine. Our fishermen will continue to have a place to get bait and fuel and we will continue to buy lobsters on our docks every day but Sunday, just like we always have.

At Greenhead Lobster the health and well-being of our fishermen, employees and customers is our top priority. You can also be assured our lobster products – live and processed – are handled packaged and shipped under highly sanitary conditions in accordance with FDA and State of Maine standards for the industry, and delivered right to your door.

Where we are going:

We have been through crises before, with September 11^th and the financial crisis of 2008 taking a significant toll. And while we have never seen anything like this, we know our employees, partners, and community will come together to overcome. We have already begun.

Be well and keep safe,

Hugh Reynolds

Owner, Greenhead Lobster LLC

It’s the holiday season, filled with joy (and often some stress!). This recipe removes all the stress and leaves you with simple, quality ingredients and a recipe fit to impress your guests!

The combination of Maine Lobster Tails as well as Maine Sea Scallops, simply steamed with white wine and garlic brings classic flavors to the table, and showcases two of Stonington’s most notable fisheries!

Thaw your lobster tails and scallops in the refrigerator overnight. If your lobster tails are whole, split them lengthwise.

Next you’ll want to remove the side muscle from the thawed scallops and discard (or feed to your cat!).

Pre-heat oven to 400*F. Thinly slice two shallots or one small onion. Mince two cloves of garlic. Cut 2oz/4TBS of butter into small pieces. Evenly disperse into baking dish (either 13″ x 9″ with 2″ sides or 15″ x 10″ with 1″ sides), with lobster shells down and add white or sherry wine to generously coat the bottom of the baking dish.

Cover the dish with an oven-safe lid or foil and bake in pre-heated 400* oven for ~13 minutes (or until the seafood is just cooked through). Remove from oven and allow to rest for a few minutes while covered. Use slotted spoon to remove seafood to serving dish and poor remaining liquid over top.

This recipe is great served with roasted vegetables, rice or pasta. Garnish with parsley for additional color! Dip bread in cooking liquid!

Happy holidays! Shop now!

This month The First Coast joined us for our Fisherman Friday interview. The First Coast is “a mobile studio/exhibition space that will travel to year-round coastal communities in Maine during the off-season. Through collaborations and workshops, residents will engage in conversation about their community’s working maritime identity and personal perspective of place.” So, if you enjoy reading this blog, you can look forward to hearing Leroy speak his story with The First Coast! Follow the Airstream as The First Coast makes its way along the coast of Maine! Additional thanks to Jenny Nelson of Wylde Photography for taking gorgeous photos throughout the interview!

Leroy Weed Sr has been fishing for the last 68 years, since he was just eight years old. He used to go out lobstering as a boy with his father on a 16’ peapod and they’d row all day, or occasionally sail around Deer Isle, hand-hauling 80-100 half-round wooden traps. In those days, they’d find an old telephone poll and fashion new buoys, using a broom handle as a spindle and a glass bottle as a float. Nothing was synthetic, basically everything was handmade, and you were lucky if you got a “cold bean sandwich on a homemade biscuit” said Leroy.

Over the years, Leroy went clamming, harvested seaweed, and raked mussels in addition to lobstering (as well as plenty of caretaking). “Raking mussels put my daughter through college” Leroy recalled.

Leroy’s first boat was a 20’ Oregon Dory with a square stern and low sides, 8’ in width with a 40-horsepower outboard. Next came the first F/V: Jacob Lewis, a 28’ wooden hull built by Gardner Gross. After 8 years, then came the second F/V: Jacob Lewis, a 32’ fiberglass boat that Leroy bought from his son, Leroy Weed Jr.

These days Leroy can be found on F/V: Endurance, named so because he’s survived two heart attacks, and wants to keep going, fishing included.

Over the years, Leroy has used his lobster license for more than just lobstering, he’s used his boat, license and gear as an educational opportunity. He’s taken many groups of kids and adults out to haul gear, explain the laws, and experience the industry first hand. Piles of handwritten ‘thank yous’ show how much the experience meant to so many!

If you know Leroy, you know he manages to mix some humor in amongst the work!

When asked if Leroy likes to eat lobster, he responded, “occasionally” and he’s not too fussy about how it’s prepared either. Growing up one out of 10 children, he learned to not be too picky! His family hails from Little Deer Isle, and before that from Nova Scotia. Now Leroy lives in Oceanville with his wife of 55 years, Dorothy, in the very home that he grew up in!

He was kind enough to show us around his shop as well.

Overall, when it comes to fishing Leroy believes “there’s smart and dumb.” Smart means you fish every day possible, work hard, save your money, and respect the sea. Dumb means you slack off and find yourself broke in the winter.

Beyond working hard, “there’s a rule in fishin’ and that is that you mind your own business” chuckled Leroy. He loves being his own boss, being “outside doing what you like, hopefully making a living.”

Additional thanks to Leroy Sr for making time for our interview and providing photos from his archive and to Jenny Nelson for photographing throughout the interview. Follow the magic that is Coastal Maine heritage, and enjoy more beautiful photographs, by following the journey of The First Coast on social media!